Julie Clark
Posted:
Pumpkin Pie with Sweetened Condensed Milk
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Forgot to get evaporated milk? Make our pumpkin pie with sweetened condensed milk! It has the same pumpkin flavor you love and uses one can of sweetened condensed milk.
Quite often, shoppers get evaporated milk and sweetened condensed milk confused. They look almost identical in the can, and the names sound similar, which adds to the confusion.
If this happened to you as you’re making your pumpkin pie recipe for Thanksgiving dessert, don’t worry! Use our recipe for pumpkin pie with sweetened condensed milk. The texture and flavor are the same and you’ll end up with great results.
Pumpkin pie with sweetened condensed milk saves the day.
It’s been more than once that I’ve gone shopping for evaporated milk for pumpkin pie and come home with sweetened condensed milk instead.
Its happened enough that I needed to develop a recipe that used that can of sweet milk so that I didn’t have to run back out to the store.
And it was easier than I thought! Since the sweet condensed milk is already sweetened, I left out the sugar and let the sweet milk do its job to make the perfect pumpkin pie. The pumpkin pie filling still has the pumpkin spice flavors that you know and love.
To prevent a soggy bottom to your pumpkin pie, our trick is to bake the pie on the bottom oven rack. This will ensure the bottom of the pie is cooked through so you get clean slices.
Love pumpkin? Try our sheet pan pumpkin pie, easy pumpkin bread, pumpkin cheesecake bread, great pumpkin dessert and pumpkin chocolate chip bread.
Enjoy! -Julie
Ingredients
The sweetened condensed milk makes this pumpkin pie recipe ingredient list shorter because the milk and sugar are combined.
I used a from scratch pie shell, but you can make pumpkin pie with graham cracker crust. Buy a store-bought crust or make a homemade graham cracker crust. Even an oatmeal pie crust would be good!
If you have our homemade pumpkin pie spice on hand, use 2 teaspoons of pumpkin pie spice.
If you have fresh nutmeg from our apple pie with nutmeg, use a dash of it in this pie recipe, too!
See the recipe card for full ingredients and amounts.
Pumpkin Pie with Sweetened Condensed Milk
Forgot to get evaporated milk? Make our pumpkin pie with sweetened condensed milk! It has the same pumpkin flavor you love and uses one can of sweetened condensed milk.
Servings 8
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Ingredients
- 1 9-inch unbaked pie crust (homemade or store-bought)
- 15 ounces pumpkin puree 1 can
- 14 ounces sweetened condensed milk 1 can
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Instructions
- Set your oven to 425°F. Line a 9-inch pie plate with your favorite homemade pie crust recipe. Or use store bought pie crust for convenience. 1 9-inch unbaked pie crust
- In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, and eggs until smooth. 15 ounces pumpkin puree, 14 ounces sweetened condensed milk, 2 large eggs
- Add the vanilla, salt, cinnamon, ginger and cloves. Whisk until fully combined. Pour the pumpkin mixture into the unbaked pie crust, smoothing the top. 1 teaspoon vanilla extract, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves
- Bake in the preheated oven on the bottom oven rack for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 25 minutes, or until a knife inserted 1 inch from the crust comes out mostly clean. The center of the pie may still be slightly jiggly. Internal temperature should be about 170ºF.
- Place the pie on a wire rack and let it cool at room temperature for 2 hours before serving. This allows the filling to set. Serve with a dollop of whipped cream or vanilla ice cream.
Notes
If the edges of the pie are getting too browned, cover loosely with aluminum foil for the remainder of the baking time.
Storage: Once the pie has cooled, cover and store in the refrigerator until serving. Store leftovers in an airtight container for up to 4 days.
Refer to the article above for more tips and tricks.
The calories shown are based on the cake being cut into 9 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 295kcal | Carbohydrates: 42g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 316mg | Potassium: 336mg | Fiber: 2g | Sugar: 29g | Vitamin A: 8474IU | Vitamin C: 4mg | Calcium: 169mg | Iron: 2mg
Other Recipes with Sweetened Condensed Milk
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